Devrekani Hindi Banduma Product Description and Distinguishing Features: Devrekani Hindi Banduması is a dish that requires local knowledge and expertise, prepared with the cooking of locally raised turkeys, their meat and broth, dried yufka (thin flatbread), and walnuts. The cooking and serving stages are unique to the region, and Banduma is consumed as a pre-dawn meal during the month of Ramadan. Traditionally, in the district of Devrekani, black breed turkeys have been raised for half a century. Devrekani Hindi Banduması is prepared with turkeys of the black breed aged between 8-12 months. Turkeys are taken from a free-range environment a month before slaughter and are fed in a controlled environment, enhancing the quantity and flavor of the turkey meat. Prolonged cooking of the turkey results in the melting of turkey fat, transferring its flavor to the broth used to moisten the dried yufkas, giving the dish its characteristic feature. Production Method: After the turkey is slaughtered, the feathers are plucked, and the inside is cleaned. Feet and head are separated. Depending on the size of the turkey, it is boiled in a pot with enough water to cover it, and salt is added to taste, until it is fully cooked. The boiled turkey meat is separated from the bones and shredded into large pieces. The shredded turkey pieces are seasoned with black pepper. The yufkas used for Devrekani Hindi Banduması are made without yeast, using flour, water, and salt. The resulting yufkas are cooked on both sides on a griddle. The cooked yufkas are rolled, cut, and arranged in a tray, soaking them in the prepared turkey broth. On top of the yufkas in the tray, pieces of turkey meat and crushed walnuts are placed. Additional turkey broth is poured, and the dish is cooked on the stove until the bottom is browned. Once removed from the heat, melted butter is poured over it to prepare it for serving.